SRIRANGAM

Observed the hand sink at the end of the cookline blocked with bowls. COS- items were removed. Corrective Action ensure the hand sink is accessible at all times and use for no other purpose than hand washing.

Observed no hot water at the hand sink near the dish pit. COS- hot water was turned on, hot water supply line had been turned off for leaky faucet. Corrective action provide hot water for effective hand washing at all times, and repair/replace leaky faucet.

Observed rice scoop stored in water between uses. COS- scoop replace with clean scoop in dry container. Corrective action- store in a clean dry pan or in hot water maintained at or above 135F.

Observed ice scoop stored in the ice of the ice maker. COS-removed. Corrective action store in a clean dry pan outside of ice.

Observed cooked idly held at room temperature, temped at 87F. COS- discarded Corrective action: Advised PIC to maintain foods at or below 41F or at or above 135F at all times.

Observed employee beverages on worktables. Corrective action: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed hand sink removed at the end of the cookline. Corrective action-reinstall the hand sink ASAP, handwashing sinks shall be maintained so that it is accessible at all times for employee use.

This facility does not have a spill kit for use against norovirus. Corrective action- obtain a vomit diarrheal clean up kit, an EPA G-list cleaning agent effective for use against norovirus, and post how to clean up instructions in the event of a diarrheal/vomit accident in an area that is easily accessible for employees.

Observed bulk food containers without labels. Corrective action- label all bulk foods with the common name, ie: flour, sugar, lentils, etc

Observed the vegetable prep sink used for dirty dish storage. Corrective action- clean and sanitize vegetable prep sink and discontinue practice. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to prevent possible source of cross contamination.

Observed idly oven stored on the floor. Corrective action store 6" off the floor at all times.

Observed onions store on shelf on the floor. Advised PIC to repair prep table shelf and store all foods 6" off the floor at all times.

Wet wiping cloth not stored in sanitizing solution between uses. Corrective action set up sanitization solution buckets at the beginning of shift and change every for hours or more frequently as needed.

Observed single service articles stored on the floor of an exterior storage pod. Corrective action- store single service articles 6" off the floor at all times in a permitted area of the facility.

Observed equipment with plastic protective wrap. This wrap is for transportation of new equipment to prevent scratches during shipping. Corrective action- Remove wrap and clean the surfaces.

Observed prep top pans not sitting properly in the middle prep top. Corrective action- obtain properly sized pans and or dividers to ensure a closed seal for prep top area.

Observed missing ceiling tile in the kitchen. Corrective action- replace missing ceiling tile.

Observed plastic wrap inside vent hood and a missing drip pan. Corrective action- have vent hood serviced, ensure all plastic is removed and replace missing drip pan. Observed gaps between vent hood filters. Corrective action- ensure filters in installed in such a way that there are not gaps.

Observed ice cream scoop stored in water between uses. Corrective action- store in a clean dry pan or in hot water maintained at or above 135F.

Observed employee beverages on worktables. COS- drinks discarded. Advised PIC: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed hand sink blocked by a ladder. COS- ladder removed from hand wash area. Advised PIC: handwashing sinks shall be maintained so that it is accessible at all times for employee use.

The hand sink next to the cook line did not have soap or paper towels. The hand sink in the prep area did not have paper towels or 100F minimum hot water. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS- All employees stopped work, removed gloves, washed hands and dried hands and put on clean gloves.

Observed butter, rice, and eggs stored on cook top surfaces that were placed at 12:00pm. See temperature chart. COS- Advised PIC to maintain foods at or below 41F or at or above 135F at all times. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

observed no soap or paper towels at the cookline hand sink. Observed no paper towels at the back kitchen hand sink. Advised PIC to provide mounted soap and paper towels at both hand sinks at all times. Note: mixing value at hand sink was adjusted to provide 100F hot water. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed unlabeled bottles of cleaning products COS- bottles labeled with contents or discarded. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed cleaning products stored over meat prep sink. COS- cleaning products moved. Advised PIC to rearrange cleaning products to ensure no cleaning products are stored over the meat sink. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed all purpose cleaner used to clean dining table top surfaces. COS- PIC made and labeled a bottle of QAC sanitizer to use for cleaning table tops. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Observed a bug zapper installed over the ice machine food prep area. Advised PIC to removed/relocate device. 511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed restroom doors do not have self-closing devices. Advised PIC to install self-closing devices on the restroom doors.